Non-Thermal Preservation of Dairy Products

Abstract

Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.

Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

“…Working principle of HHP is based on the isostatic and Le Chatelier's principles. According to the isostatic principle, the pressure is transmitted in all directions of the food independently of its geometry (Koker et al, 2020). Based on Le Chatelier's principle, pressure increase result in a decrease in the volume and this promotes any phenomenon or reactions which are improved by this new condition of the system (Maniglia et al, 2021).…”

Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk

“…For this reason, the usual pasteurization temperature range (72-75°C up to 2 min) applied to milk is not suitable for maintaining the rheological, sensorial and nutritional properties of donkey milk (Ozturkoglu-Budak, 2018). In the high hydrostatic pressure (HHP) process, pressure values from 200 to 600 MPa were applied, mostly with water, and kept constant for a suitable time at the desired temperature (Koker et al, 2020). HHP is an alternative food processing method to heat treatment for the inactivation of vegetative cells of microorganisms.…”